This Easy Lasagna Soup has everything you love about lasagna – meat, noodles, sauce, and cheese – all in one bowl with a beefy tomato broth (and none of the fuss!). And it’s quick enough for a weeknight dinner!

bowl of lasagna soup garnished with strips of basil with a spoon and pieces of garlic bread on the side

Fall is here, and the nights are starting to get pretty chilly…which means just one thing in my world: soup season has begun! And I wasted no time kicking things off with this hearty and delicious yet quick and easy lasagna soup!

When you have a craving for lasagna but just don’t feel like putting in all the work, this soup is the answer! It will leave you completely satisfied because we’ve got all the bases covered:

Meat. I use sweet/mild Italian sausage for the extra flavor, but you could also use ground beef (or a combination).
Pasta. My go-to for this soup is mafalda (it looks like tiny little lasagna noodles…so cute!). Broken-up lasagna noodles also work very well.
Tomato Sauce. I use my favorite pasta sauce along with some diced tomatoes for texture and a little tomato paste to amp up the tomatoey goodness.

And last but not least (because lasagna isn’t lasagna without it)…

CHEESE (3 kinds)! A mixture of ricotta and grated parmesan cheese gets dolloped on top of each serving along with a generous sprinkle of shredded mozzarella cheese. Stir it into your bowl of hot soup, and it’ll start to get all melted and gooey!

In addition to all that, there’s onions, garlic, dried herbs (basil, oregano and parsley), and plenty of beef broth to make it a soup.

It tastes just like lasagna and is a tasty, comforting, family-friendly soup that everyone will love!

bowl of easy lasagna soup on a plate with a spoon and slices of garlic bread on the side

Ingredients you need:

Olive oil
Sweet/mild Italian sausage
Onion
Garlic
Tomato paste
Basil (dried)
Oregano (dried)
Parsley (dried)
Crushed red pepper flakes (optional)
Canned diced tomatoes
Spaghetti sauce (your favorite; jarred or homemade)
Beef broth or stock
Sugar
Salt
Pepper
Mafalda pasta (or broken-up lasagna noodles)
Ricotta cheese
Grated parmesan cheese
Shredded mozzarella cheese
Fresh basil (for garnish, optional)

Now, don’t let that long list scare you away! The recipe is very simple, and you probably have many of the ingredients on hand already.

Here’s a look at how to make Easy Lasagna Soup:

Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.

two images; one of sausage and onions being cooked in a pot with text that says cook sausage and onions in olive oil, drain fat if needed; the other of a spoonful of garlic being added to the pot with text that says add garlic, cook for another minute

two images; one of tomato paste and herbs added to the pot with text that says add tomato paste and herbs, stir in and cook another minute; the other of diced tomatoes, sauce, and broth added to the pot with text that says add diced tomatoes, sauce and broth, stir to combine

two images; one of the pot of soup simmering with text that says bring to a boil, reduce heat and simmer for 15 minutes; the other of cooked pasta in a strainer with text that says meanwhile, cook and drain the pasta

two images; one of a mixture of cheeses in a bowl with a spoon with text that says in a bowl, combine ricotta and parmesan cheeses; the other of the finished soup in a bowl topped with the cheeses with text that says place noodles in a bowl along with the soup, top with cheeses

Tips & Tidbits:

Ground beef can be substituted for the sausage, or you could do half sausage and half beef. I would use a very lean ground beef so the soup isn’t too greasy.
If you don’t have basil, oregano and parsley, use 3 teaspoons of Italian seasoning instead.
You can really use any kind of pasta you like!
I cook my noodles separate from the soup and keep them separate until serving rather than cooking them in the soup because:
- I’m not going for a thick soup here. If you cook the noodles in the soup, they soak up a lot of the broth, and the starches in the pasta thicken the soup.
- If there are leftovers, storing the soup with the pasta in it would result in the pasta soaking up even more of the broth (yes, you could add more broth when serving again, but it changes/dilutes the flavor a bit).
Want a spinach lasagna soup? Stir in some chopped fresh spinach (as much as you want) near the end of the cooking time and let it wilt down into the soup.
For a delicious meatless lasagna soup, just omit the sausage and follow the rest of the recipe as written.
Store leftover soup and noodles in separate airtight containers in the refrigerator for 3 to 4 days.
To freeze: after the soup cools, place it in freezer bags or freezer-safe containers and freeze for up to 3 months. Thaw and reheat. Cook the pasta and make the cheese topping on serving day.

close-up of a spoonful of easy lasagna soup being taken out of the bowl

My favorite thing to serve with this soup? Garlic bread, of course!

That recipe is coming up next, so stay tuned!

I hope you try this Easy Lasagna Soup recipe and love it as much as I do. Thanks for visiting today!

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Easy Lasagna Soup

This Easy Lasagna Soup has everything you love about lasagna – meat, noodles, sauce, and cheese – all in one bowl with a beefy tomato broth (and none of the fuss!). And it's quick enough for a weeknight dinner!

Print Recipe Rate/Comment Pin Recipe

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 548

Author: Michelle / Now Cook This!

Ingredients

1 teaspoon olive oil
1 pound sweet/mild Italian sausage, if using links, remove sausage from casings
2 cups diced onion
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon crushed red pepper flakes, optional
2 (14.5-ounce) cans diced tomatoes
3 cups spaghetti sauce, your favorite kind, jarred (one 24-ounce jar) or homemade
5 cups beef broth or stock
1 teaspoon sugar
salt, to taste
pepper, to taste
8 ounces mafalda pasta, or broken-up lasagna noodles
6 heaping tablespoons ricotta cheese
¼ cup grated parmesan cheese
¾ cup shredded mozzarella cheese
chopped fresh basil, for garnish (optional)

Instructions

In a 4-quart (or larger) soup pot, heat the olive oil over medium-high heat. Add the sausage and onions; cook, stirring frequently and breaking up the sausage into crumbles, until the sausage is lightly browned and the onions have softened, about 3 to 5 minutes. If needed, drain off any excess grease.
Reduce the heat to medium-low and add the garlic. Cook, stirring constantly, for one minute.
Add the tomato paste, basil, oregano, parsley, and crushed red pepper flakes (if using). Stir to combine and cook, stirring, for another minute.
Add the diced tomatoes, spaghetti sauce, beef broth and sugar; stir to combine, making sure to scrape up any browned bits off the bottom of the pot.
Increase the heat and bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.
While the soup is simmering, cook the pasta in boiling salted water according to the package directions. Drain and rinse under lukewarm water (to help keep the noodles from sticking together); set aside until ready to serve.
In a bowl, stir together the parmesan and ricotta cheeses until well combined; set aside until ready to serve.
When the soup has finished simmering, taste and adjust the seasoning if needed.
For each serving, place some of the cooked noodles in a bowl, ladle some of the soup over the noodles, and top with a dollop of the ricotta/parmesan mixture and some of the mozzarella cheese. Garnish with chopped fresh basil, if desired.
When you're ready to dig in, stir the cheese into the hot soup to get some of that melty, cheesy goodness in every bite!

Notes

Ground beef can be substituted for the sausage, or you could do half sausage and half beef. I would use a very lean ground beef so the soup isn’t too greasy.
If you don’t have basil, oregano and parsley, use 3 teaspoons of Italian seasoning instead.
Store leftover soup and noodles in separate airtight containers in the refrigerator for 3 to 4 days (storing them separately keeps the noodles from soaking up all the liquid in the soup).
To freeze: after the soup cools, place it in freezer bags or freezer-safe containers and freeze for up to 3 months. Thaw and reheat. Cook the pasta and make the cheese topping on serving day.

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